Sift dry ingredients together.Mix together and beat dry ingredients, soup and shortening for 2 minutes.Add eggs and water; beat 2 more minutes.Pour into 2 greased and floured cake pans or a 13 x 9 x ...
Mix all together in a large bowl. This dough will keep in the refrigerator up to 5 or 6 weeks in a tightly covered bowl. Bake them as you need them. Bake at 400\u00b0 for 15 to 20 minutes. Makes 50 ...
Mix and spoon into greased muffin pan.Bake at 350\u00b0 for 15 minutes. ...
Cut eggs in half lengthwise.Remove yolks and set whites aside.Mash yolks with fork.Blend in remaining ingredients. Refill whites using about 1 tablespoon yolk mixture for each egg half. ...
For apple filling, in a small mixing bowl, stir together apple, nuts, brown sugar, margarine or butter and cinnamon; set aside. ...
Drain and flake the salmon.Mix together the lemon juice, salt and pepper and add to the salmon.Add the beaten egg yolks, bread crumbs, melted butter and celery.Fold in stiffly beaten egg whites and ...
Combine first 5 ingredients in large bowl; make a well in center of mixture.Combine eggs and next 3 ingredients.Add to dry ingredients stirring just until moistened.Place paper baking cups in muffin ...
Combine corn oil, sugar, eggs, flour, carrots, soda, salt, cinnamon, allspice, vanilla, cornstarch and nuts.Mix until blended.Turn batter into greased and floured 13 x 9-inch pan and bake at 350\u00 ...
Remove bones from salmon.Add all ingredients, except egg white.Beat the egg white until stiff and fold into the salmon mixture carefully.Place in buttered loaf pan and bake in a moderate oven (300\u ...
Sift together all dry ingredients and then beat in 2 whole eggs.At low speed, add 1/4 cup of milk.At same speed, add 12 ounces of melted butter.Gently fold in 1 pound of well drained blueberries.Gre ...